Black Sesame Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g black sesame seeds, plus extra for garnish</li><li class="ingredients-single-item">750g cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp black sesame paste (or tahini with black food coloring)</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F). Wrap the outside of your springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up the sides to create a waterproof seal. This critical step prevents water from seeping into your cheesecake during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare your black sesame seeds. If using whole seeds, toast them in a dry pan over medium heat for 3-4 minutes until fragrant, shaking the pan frequently to prevent burning. Let cool slightly, then grind 40g of the seeds in a food processor or spice grinder until they form a fine powder. Reserve the remaining 10g of whole seeds for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the crust, pulse digestive biscuits in a food processor until they form fine crumbs. Mix with the melted butter and 1 tablespoon of the ground black sesame seeds until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, using the flat bottom of a glass to create an even layer. Chill in the refrigerator while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese with an electric mixer on medium-low speed until completely smooth with no lumps, about 2 minutes. Scrape down the sides of the bowl frequently - this ensures a silky-smooth cheesecake texture. Add sugar gradually and continue beating until incorporated, being careful not to incorporate too much air.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Over-mixing after adding eggs can cause your cheesecake to crack during baking as excess air expands and then collapses. Gently fold in the sour cream, vanilla extract, cornstarch, and salt.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter into two portions, with one portion slightly larger (about 60% of the mixture). To the smaller portion, add the black sesame paste and the remaining ground black sesame seeds, folding gently until you achieve a uniform gray color.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the plain cheesecake batter onto the chilled crust. Drop spoonfuls of the black sesame batter on top, then use a skewer or thin knife to create elegant swirls by dragging through both batters. Don't over-swirl or you'll lose the distinct pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the springform pan in a large roasting pan. Place on the middle rack of your oven, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath method provides gentle, even heat and creates a moist environment that prevents cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 65-75 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble when gently shaken - it should move as one unit, not be liquid in the center. The internal temperature should reach about 65°C (150°F) when tested with a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool gradually for about 1 hour. This slow cooling prevents the surface from cracking due to sudden temperature changes. Remove from the water bath, peel off the foil, and cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the cheesecake for at least 6 hours, preferably overnight. The waiting is difficult but crucial - this resting time allows the flavors to deepen and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To serve, run a thin knife around the edge of the pan before releasing the springform. Sprinkle the reserved whole black sesame seeds around the edge for a beautiful finishing touch and an extra hint of that wonderful nutty flavor. For the cleanest slices, dip your knife in hot water and wipe clean between cuts.</li></ol>